The secret to fluffy, pillowy vegan pancakes

Today I will share with you the secrets to perfectly round fluffy, pillowy vegan pancakes that will rock your world.

Blueberry pancake-6

The world (or your mum) may have once convinced you that you can’t make a soft, fluffy baked goods without eggs. But that world is changing now. Welcome to the age of egg-free cooking and baking. We’ve got pancakes, baby.

Soft fluffy vegan pancake

  1. Do not overmix the batter. Use a spoon or a fork to mix it all through, they don’t need to be smooth and God forbid, do not use an electric mixer!
  2. Do not use the batter straightaway. Let the batter rest for about ten minutes to allow the gluten to settle and the baking powder and vinegar to react. Usually this is about the time you need to get your pan out, oil it and preheat it for cooking.
  3. Use medium low heat. Not hot, not low but medium low, meaning slightly on the low side but not too low. Each stove is different and so you will need to play a bit with your stove to figure out the right setting.
  4. Do not use too much oil. You want a very thin layer of oil. You can try using an oil spray or use a paper towel to spread the oil on the pan. You can also use a non-stick pan.
  5. Do not overcrowd the pan. Make one or two pancakes at a time (unless you have a very large pan). If making more than one make sure you leave enough room between each pancakes as the batter may spread a little before they start to puff up.

Bonus Pro Tip: Use an oiled measuring cup to scoop out the batter. This will ensure your pancakes are all the same size and the oil prevents batter from sticking to the cup.

Fluffly Vegan Blueberry Pancake

Let the chicken have their eggs as our pancakes do not need them to puff, fluff and be as the soft, pillowy goodness that they are meant to be.

Now let’s pancake.

Blueberry pancake-3

 

Blueberry vegan pancakes
Recipe Type: Breakfast
Author: Keren
Prep time:
Cook time:
Total time:
Serves: 4-6
Soft, fluffy pancakes with
Ingredients
  • Dry ingredients
  • 1 cup flour
  • 1 1/2 tbsp baking powder
  • ¼ tsp salt
  • Wet ingredients
  • 1 cup soy milk (or your favourite nut milk), I use Nutrisoy brand
  • 1 tsp apple cider vinegar
  • 1 tbsp sugar, mixed in 3 tbsp water
  • 2 tbsp vegetable oil (plus extra to oil the pan)
  • Half a cup of blueberries
Instructions
  1. In a large mixing bowl, sift together all the dry ingredients. Make a well in the center.
  2. Mix all the wet ingredients together.
  3. Add the wet ingredients into the dry ingredients and mix until just combined. Careful not to overmix the batter (a few lumps are ok).
  4. Let the batter rest while you preheat the pan over medium-low heat.
  5. Lightly coat the pan in oil and preheat your pan for about 5 minutes. You could also use a non-stick pan.
  6. Pour about 1/3 cup of batter of pancake batter on the pan to form a circle. Drop 5-6 fresh blueberries into the pan. Cook for about 3 minutes until bubbles start to appear. Flip and cook for another 3 minutes or so until the pancakes is golden
  7. Keep pancakes covered to keep warm until ready to serve. Top up with more blueberries or maple syrup. Enjoy!
Notes
You can replace blueberries with chopped bananas, chocolate, coconut flakes, nuts, anything you want really.

 

Blueberry pancake-4

 

Creamy Mushroom Vegan Pasta

Because carbs make you happy, science says. And I’m all about happiness.

Last year on my short trip to Europe I had one of the best mushroom pastas I’ve ever had. It looks like what would have been a dieter’s nightmare – an enormous serving of spaghetti laced with sliced mushrooms, sitting on a glistening pool of olive oil and garlic.

It was delicious! (Insert lip-licking emoji here) I figured that life’s too short to think about calories, especially when you’re in Italy. Rome

This recipe is my attempt to re-create that memory, this time with a bit less oil and a bit more cream. Because who wouldn’t want a creamy mushroom pasta?

Creamy Mushroom Pasta-6

This recipe is very simple to make. You just need mushrooms, zucchini and broccoli (you can also use broccolini, snow peas or asparagus).

The sauce is inspired by Minimalist Baker and is a delicious blend of almond milk, vegan cheese, nutritional yeast, lemon juice, and dried chilli. I used a mixture of Miyoko Schinner and Sprout and Kernel vegan cheeses for optimum creaminess but you can use any of your favourite vegan cheeses. If you don’t have vegan cheese, you may be able to replace it with ½ cup of cashew cream.

Creamy Mushroom Pasta-3

 

 

Creamy Mushroom Vegan Pasta
Recipe Type: Main
Author: Keren
Prep time:
Cook time:
Total time:
Serves: 2
A deliciously creamy pasta dish that’s cheesy, satisfying and undetectably vegan.
Ingredients
  • 300 grams dried spaghetti
  • 3 tablespoons exra virgin olive oil (I used Cobram Estate)
  • 10 cloves garlic, minced, divided into 2 portions
  • 1 cup sliced Swiss brown mushrooms
  • 1½ cups (200 g) roughly chopped asparagus
  • 150 g vegan cheese, grated (I used Miyoko’s Kitchen’s Cheese and Sprout and Kernel Monster Cheddar)
  • ¾ cup (180 ml) unsweetened almond milk or your favourite non-dairy milk
  • 2 tablespoons nutritional yeast
  • 1-2 tablespoons lemon juice
  • ¼ tsp dried chilli
  • Sea salt and black pepper to taste
Instructions
  1. Bring a large pot of water to a boil. Season generously with sea salt. Add pasta and cook according to package instructions, then drain and set aside.
  2. Heat a large skillet over medium-high heat. Once hot, add olive oil, 1 portion of the chopped garlic, and broccoli.
  3. Sauté for 3-4 minutes, stirring frequently until the broccoli is almost tender.
  4. Lower heat on the skillet to medium and add mushroom, almond milk, vegan cheese, the remaining portion of chopped garlic, nutritional yeast, and dried chilli. Season with a generous pinch sea salt, black pepper and add lemon juice.
  5. Taste and adjust flavour as needed, adding more nutritional yeast for cheesiness, dried chilli for heat, or lemon juice for acidity.
  6. Add cooked drained pasta directly to the sauce along with sautéed broccoli and mushrooms. Toss to coat and enjoy immediately.
  7. Leftovers can be stored in the refrigerator up to 3 days. Reheat in the microwave or on the stovetop, adding a bit of almond milk if it’s dried out.

Creamy Mushroom Pasta-1

If you made this recipe please let me know how it turned out for you! Leave a comment below or share a picture and tag me on Instagram!

Love,

Keren x